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Chicken Shawarma Wrap with Cucumber Radish Relish
main dishes

Chicken Shawarma Wrap with Cucumber Radish Relish

This shawarma wrap is a flavorful take on a popular street food served in the Middle East and Europe. It features sliced marinated chicken, creamy tahini yogurt and a cucumber radish relish.
  • 30m

    prep time

  • 20m

    Cook Time

  • 443

    Calories

  • 22

    Ingredients

View Recipe Only

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Ingredients

8

Servings

Chicken Shawarma

  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons lemon juice
  • 4 teaspoons Shawarma Spice Blend
  • 1 teaspoon salt
  • 2 pounds boneless skinless chicken thighs Substitutions available
    • boneless skinless chicken breasts

Tahini Yogurt

  • 1 cup plain Greek-style yogurt
  • 2 tablespoons tahini
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt

Cucumber Radish Relish

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/4 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Coarse Ground Black Pepper
  • 2 cups diced English (seedless) cucumber
  • 1 cup diced radishes
  • 1 tablespoon thinly sliced green onion

Wraps

  • 8 pocket-less pita, lavash flatbreads or flour tortillas (8-inch)
  • 8 lettuce leaves
  • 2 tablespoons chopped fresh mint

Key Products

McCormick® Garlic Powder
McCormick® Garlic Powder
McCormick® Coarse Ground Black Pepper
McCormick® Coarse Ground Black Pepper

Instructions

  • For the Chicken Shawarma, mix oil, vinegar, lemon juice, Spice Blend and salt in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor.

  • Meanwhile, for the Tahini Yogurt, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

  • For the Cucumber Radish Relish, mix oil, lemon juice, mint, sea salt, garlic powder and pepper in large bowl. Add cucumber, radishes and green onion; toss to coat well. Cover. Refrigerate until ready to serve.

  • Preheat oven to 450°F. Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined baking pan.

  • Roast chicken 15 to 20 minutes or until cooked through. Slice chicken into thin slices. Serve on pita with lettuce, chopped mint, Tahini Yogurt and Cucumber Radish Relish.

Nutrition information (per Serving)

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